Ben Hodges, ex of the River Cafe, was the first head chef I worked under. He cooked mainly Moorish food, because he spent a lot of time in southern Spain, and Middle Eastern cuisine still inspires a lot of my own creations to this day (although, wherever possible, my cooking also always include local, seasonal, whole foods and byproducts to reduce waste). Today’s recipe is adapted from one I wrote for
in Economy
How to use up juice pulp in falafel | Waste not
